Contest recipes using Girl Scout cookies

Wednesday, February 8, 2012

The annual Girl Scouts of the Missouri Heartland "Just Desserts" event was held recently in Cape Girardeau. The fundraiser is a dessert contest in which Girl Scouts team up with area distinguished chefs to make a dessert using Girl Scout cookies. Girl Scouts across the country are celebrating 100 years of service and leadership to girls, and carrying out their mission of building girls of courage, confidence and character, which makes the world a better place. It was a fun evening and one you will not want to miss next year, as all proceeds from the event are used to help more girls discover a strong sense of self, connect in a diverse world and take action in their communities. Girl Scout cookie orders are still being taken, so get your order in today.

Thin Mints Cake Pops

Sponsors Choice Award given by SoutheastHEALTH

This recipe was developed by Palmi Henry and Laura Harris, owners/chefs at Lil Ms. Muffins and Stuff Cafe in Jackson and Girl Scout Troop 50292 in Jackson.

Step 1:

2 cups flour

2 cups sugar

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon baking powder

1/2 cup butter, room temperature

1/2 cup water, room temperature

1/2 cup whole milk

1 tablespoon vanilla extract

5 ounces dark chocolate, melted and cooled

1 package Girl Scout Thin Mint cookies, finely crushed

2 eggs, room temperature

1/2 cup mayonnaise

White lollipop sticks

This batch makes about 50 cake pops.

Preheat oven to 350 degrees. Grease and flour two 8-inch cake tins (this recipe does work well as a "sandwich cake"; it's better as a single, big, tall cake.) Put all wet ingredients in a large mixing bowl, mix well, then add dry ingredients and beat with an electric mixer until it is smooth. Pour into the two 8-inch cake tins. Bake until an inserted butter knife comes out clean. Let cool, cool only until it is comfortable to handle.

Step 2:

1/4 cup butter cream frosting

Add butter cream frosting to the cake crumbs, mix with hands until texture of play dough. Shape pieces of cake into balls. You may use a meatball maker if you have one. Refrigerate overnight or until firm.

Step 3:

Melt 1 pound chocolate, add 2 tablespoons butter-flavored Crisco until smooth.

Dip one end of the stick into the chocolate about 1/2 inch, then stick into the pop and let firm up on sheet pan.

Dip the pop into the chocolate, letting it drip until rounded. Let sit until firm and then decorate as desired or roll in crushed cookies. We recommend the Girl Scout Thin Mints. Makes about 50 1 1/2-inch pops.

Give Me Samoa (aka Samoas Foster)

People's Choice Award, from audience votes

This recipe was developed by Michael Reitman, executive chef at Chartwells, Southeast Missouri State University and Girl Scout Troop 50118 in Scott City.

2 tablespoons butter

2 bananas, sliced

4 tablespoons brown sugar

2 ounces rum, high alcohol percentage (alcohol will evaporate)

1 ounce banana liquor

2 tablespoons butter

6 each Caramel Delights, Girl Scout Samoas cookies

1 quart vanilla bean ice cream

In a large bowl, lightly soften the ice cream. Blend in crushed cookies. Place back in freezer. On medium high heat, melt the butter and brown sugar. Remove pan from heat source, add the liquor, return to heat source, and let bubble and flame off. Add the bananas and simmer 2 minutes. Pour over ice cream and cookies. Makes 4 servings.

Peanut Butter Passion Pie

Judges Choice Award given by judges Faune Riggin, Raina Childers and Susan McClanahan.

The recipe was developed by Barbara Trout, owner of Barb's Catering in Bernie, Mo., and Girl Scout Troop 40292 in Bloomfield, Mo.

1 package Girl Scout Peanut Butter Sandwich cookies

3 tablespoons melted butter

8 ounces cream cheese

1 1/2 cups powdered sugar

1/2 cup creamy peanut butter

12 ounces carton frozen whipped topping, thawed

For the crust:

Crush 1 sleeve of peanut butter sandwich cookies, mix with 3 tablespoons butter and press firmly in a 9-inch pie pan.

First layer: Beat well, 4 ounces cream cheese, 1/2 cup powdered sugar, and 1 cup whipped topping. Spread evenly over crust.

Second layer: Crush second sleeve of cookies; use 1/2 and spread as second layer, saving remaining crumbs.

Third layer: Mix well, 4 ounces cream cheese and 1/2 cup creamy peanut butter. Add 1 cup powdered sugar then mix well. Add 2 cups whipped topping and mix well. Spread evenly on pie as next layer.

Fourth layer: Top pie with remaining whipped topping, then add cookie crumbs to garnish. Refrigerate at least 30 minutes before serving.

Makes one 9-inch pie, approximately 8 servings.

Last year was the first year for this event, and there were some exciting recipes from that event as well. One I heard about that sounded especially good was this recipe that follows.

Razzle Dazzle Lemonade Cheesecake

Recipe developed by Palmi Henry and Laura Barrette, owners/chefs at Lil Ms. Muffin Cafe in Jackson and Girl Scout Troop 50048 in Perryville, Mo.

For the crust and filling:

Softened butter for greasing the pan

1/2 cup basic cake mix

2 1/2 cups crushed Girl Scout Lemonade cookie (food processor)

4 tablespoons (1/2 stick) butter

3 large eggs

2 (8-ounce) packages cream cheese, soften to room temperature

1 (14-ounce) can sweetened condensed milk

1/2 cup sour cream

2 tablespoons fresh squeezed lemon juice

2 tablespoons pure vanilla extract

8 ounces seedless raspberry preserves (can change flavor)

For the topping:

1 cup sour cream

1/4 cup sugar

Place rack in center of oven using a 9-by-13-inch pan. Preheat oven to 325 degrees, lightly grease pan and set aside.

Crust: In a large mixing bowl combine crushed cookies with melted butter. With your fingertips press the crust evenly over the bottom and 1 inch up the sides of the pan, smooth out until top is even; set aside.

Filling: Place the cream cheese and sweetened condensed milk in the mixing bowl. Blend with electric mixer on low speed until just combined, 30 seconds. Stop mixer and add 1/2 cup basic cake mix, 3 eggs, sour cream, lemon juice, and vanilla. Beat on medium speed for 1 minute; stop the mixer and scrape down the sides of the bowl. Pour the filling onto the crust and spread so filling covers the entire surface and reaches the sides of the pan. Warm the preserves in the jar in microwave for 10 to 15 seconds, then spoon onto the filling in puddles across the cake. Then take batter knife and run through, like you would for a marble cake making swirls. Place the pan in the oven. Bake the cheesecake until it looks shiny and the center no longer jiggles when you shake the pan, 35 to 40 minutes. Remove pan from the oven while you prepare the topping. Leave the oven on.

Topping: Place the sour cream and sugar into a small bowl and stir with a spoon until well combined. Pour the topping over the cheesecake and return the pan to the oven. Bake until the topping sets, 7 to 10 minutes. Remove the pan from the oven and place on a wire rack to cool, 30 minutes. Lightly cover the pan with plastic wrap and place the cake in the refrigerator to chill for at least 1 hour, but preferably 24 hours.

Have a great week, and remember, if you have not ordered you Girl Scout cookies yet, it is not too late. Until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.

Respond to this story

Posting a comment requires free registration: